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  #1  
Old 05-13-2015, 12:53 PM
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Kasept Kasept is offline
Steve Byk
 
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Location: Greenwich, NY
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Default The Official Leon Blusiewicz 'Best You Ever Ate' Crab Cake Recipe!

Blu's Crab Cake Recipe:

Makes 6
  • 1# premium jumbo lump Maryland backfin crab meat (don't compromise on quality of crab)
  • 1T Gulden's Brown Mustard
  • 3T Hellman's Mayo
  • 1 egg, beaten
  • Montreal Steak Spice (to taste)
  • 1 sleeve (minus 4 crackers) Keebler Club House Crackers (crumbled by hand)

Pick crab meat to remove any shell/cartilage. Season to taste with Montreal-style Steak Spice. Add cracker crumbs and gently mix by hand. Blend mustard and mayo, fold in beaten egg. Add to crab and gently mix with crab moistening evenly. Form crab cakes, packing lightly. Refrigerate till firm. 3 options to cook: Broil till evenly browned; Alternately deep fry in Crisco; Alternately pan fry in butter.
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Last edited by Kasept : 05-13-2015 at 01:57 PM.
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  #2  
Old 05-13-2015, 01:17 PM
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Danzig Danzig is offline
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Location: The Natural State
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no old bay? tsk tsk

one of the very few things i miss from living in maryland, the blue crabs.
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  #3  
Old 05-13-2015, 01:26 PM
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knickslions2 knickslions2 is offline
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Best I ever had were at Nick's Original House of Ribs in Ocean City Maryland. Thanks for getting my palate tingling Steve!!
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  #4  
Old 05-13-2015, 02:23 PM
freddymo freddymo is offline
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Quote:
Originally Posted by Kasept View Post
Blu's Crab Cake Recipe:

Makes 6
  • 1# premium jumbo lump Maryland backfin crab meat (don't compromise on quality of crab)
  • 1T Gulden's Brown Mustard
  • 3T Hellman's Mayo
  • 1 egg, beaten
  • Montreal Steak Spice (to taste)
  • 1 sleeve (minus 4 crackers) Keebler Club House Crackers (crumbled by hand)

Pick crab meat to remove any shell/cartilage. Season to taste with Montreal-style Steak Spice. Add cracker crumbs and gently mix by hand. Blend mustard and mayo, fold in beaten egg. Add to crab and gently mix with crab moistening evenly. Form crab cakes, packing lightly. Refrigerate till firm. 3 options to cook: Broil till evenly browned; Alternately deep fry in Crisco; Alternately pan fry in butter.
I dont know seems fair to midland
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  #5  
Old 05-13-2015, 02:47 PM
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Kasept Kasept is offline
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Quote:
Originally Posted by freddymo View Post
I dont know seems fair to midland
Freddy,

Going forward, it's 'middling'..
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  #6  
Old 05-13-2015, 02:50 PM
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Danzig Danzig is offline
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Quote:
Originally Posted by Kasept View Post
Freddy,

Going forward, it's 'middling'..
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  #7  
Old 05-13-2015, 03:02 PM
blackthroatedwind blackthroatedwind is offline
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Quote:
Originally Posted by Kasept View Post
Freddy,

Going forward, it's 'middling'..
Freddy, shockingly, isn't well versed in Irish expressions. He's still trying to figure out why so many of them call him a wanker.
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Just more nebulous nonsense from BBB
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Old 05-14-2015, 10:43 AM
freddymo freddymo is offline
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Quote:
Originally Posted by blackthroatedwind View Post
Freddy, shockingly, isn't well versed in Irish expressions. He's still trying to figure out why so many of them call him a wanker.
I prefer schmuck wanker seems to undervalue my unique talents. Good rittens.
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  #9  
Old 05-14-2015, 11:16 AM
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Danzig Danzig is offline
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and a suggestion...when frying fish, etc. don't use just oil. add in some butter flavored crisco-it makes it so much better.
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  #10  
Old 05-14-2015, 11:23 AM
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jms62 jms62 is offline
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Quote:
Originally Posted by freddymo View Post
I prefer schmuck wanker seems to undervalue my unique talents. Good rittens.
https://www.youtube.com/watch?v=CnQ8N1KacJc
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  #11  
Old 05-14-2015, 05:08 PM
saratogadew saratogadew is offline
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Blu is the greatest guest and storyteller to ever grace "At the Races". Bar none!
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  #12  
Old 05-15-2015, 08:55 PM
Pittsburgh Dave Pittsburgh Dave is offline
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Default Blu's crab cakes

I followed the recipe tonight to a T. I will preface my comments by saying I went to school in Annapolis and feel that I know what a true Maryland crab cake tastes like.

My grade: A+

Excellent recipe. The montreal steak really gives it a unique flavor and does a super job of bypassing the lack of old bay. Love the Keebler crackers as filling. Made with corn on the cob, shrimp scampi and cheesy grits.

Wonderful stuff....tip of the hat to Steve and Blu for this gem.
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  #13  
Old 05-18-2015, 08:04 AM
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Kasept Kasept is offline
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Quote:
Originally Posted by Pittsburgh Dave View Post
I followed the recipe tonight to a T. I will preface my comments by saying I went to school in Annapolis and feel that I know what a true Maryland crab cake tastes like.

My grade: A+

Excellent recipe. The montreal steak really gives it a unique flavor and does a super job of bypassing the lack of old bay. Love the Keebler crackers as filling. Made with corn on the cob, shrimp scampi and cheesy grits.

Wonderful stuff....tip of the hat to Steve and Blu for this gem.
Dave..

It MUST have been good to trigger your first post in 3 years here! Glad you tried and enjoyed..

Blu's spot and the recipe has been as well received as any visit in recent memory. Had some listeners go to The Prime Rib downtown as well on Blu's push and they raved. In fact one couple went Friday and then back Saturday!
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  #14  
Old 09-27-2015, 05:23 PM
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jnunan4759 jnunan4759 is offline
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It's late September and am making the recipe again. If anyone doesn't know, the crabs are fuller in the fall and more robust. New Jersey crabs are vastly underrated as everyone wants "Maryland" crabs. Try the Jersey ones, they are cheaper and to me, better.

I've found this recipe to be great. It also introduced me to Montreal Steak Seasoning, which I now always have around. It's great on beef and almost anything. I made Lobster Mac'N Cheese last night and used it and it was great.

Don't know whether Leon will go into the Hall of Fame as a horse trainer, but he definitely deserves to go in for a crab cake maker. Thanks Leon !!!
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  #15  
Old 09-27-2015, 09:10 PM
tanner12oz tanner12oz is offline
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If you want to make your own Montreal steak spice

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon onion, dehydrated
1⁄2 tablespoon garlic, dehydrated
1⁄2 tablespoon red pepper, crushed
1⁄2 tablespoon thyme, dried
1⁄2 tablespoon rosemary, dried
1⁄2 tablespoon coriander, dried
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  #16  
Old 09-27-2015, 09:41 PM
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jnunan4759 jnunan4759 is offline
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Thanks Tanner !!!

As an aside, the Philly 76'ers got Nik Stauskas in a trade. He was in an incident where he was called "Sauce Castillo" on closed captioning. Well, he made a hot sauce called that. I bought some and it's excellent in Shrimp Cocktail and Bloody Mary's. It's got a smokiness and some Worchesteschire in it. It's also got some heat.
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  #17  
Old 09-28-2015, 06:17 AM
GPK GPK is offline
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Quote:
Originally Posted by jnunan4759 View Post
It's late September and am making the recipe again. If anyone doesn't know, the crabs are fuller in the fall and more robust. New Jersey crabs are vastly underrated as everyone wants "Maryland" crabs. Try the Jersey ones, they are cheaper and to me, better.

I've found this recipe to be great. It also introduced me to Montreal Steak Seasoning, which I now always have around. It's great on beef and almost anything. I made Lobster Mac'N Cheese last night and used it and it was great.

Don't know whether Leon will go into the Hall of Fame as a horse trainer, but he definitely deserves to go in for a crab cake maker. Thanks Leon !!!
Only thing cheaper in Jersey, is the women.
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  #18  
Old 09-28-2015, 11:00 AM
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jnunan4759 jnunan4759 is offline
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I think we might need another category, "Recipes".
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  #19  
Old 09-28-2015, 07:11 PM
GPK GPK is offline
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Quote:
Originally Posted by jnunan4759 View Post
I think we might need another category, "Recipes".
I feel certain we had a thread of that sort around here many moons ago.
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  #20  
Old 05-15-2019, 02:00 PM
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Kasept Kasept is offline
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Crab cake recipe redux.

Blu's visit today an all time great..
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